Chocolate Avocado Tarts
Chocolate Avocado Tarts
These chocolate avocado tarts are a healthy, satisfying dessert! The star of this no bake recipe is the avocado we use for the filling. This is a plant-based dessert you’ll quickly love!
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These chocolate avocado tarts are a healthy, satisfying dessert! The star of this no bake recipe is the avocado we use for the filling. This is a plant-based dessert you’ll quickly love!
Why combine chocolate and avocado? Well, the two flavors balance each other perfectly. The crunch from the chocolate crust and the creaminess of the avocado filling are a match made in heaven. Using avocado in this dessert creates a protein-packed filling that tastes as good as it looks.
And no–you won’t taste the avocado in this chocolate dessert. Unless, of course, you want to!
What is a chocolate avocado tart?
These delightful dessert tarts combine two flavors that you don’t always see together: chocolate and avocado. The crunchy chocolate crust forms the base of these tarts while the avocado filling has a pudding-like texture that firms up in the freezer. These vegan chocolate avocado tarts are a unique and tasty little treat!
What’s in these chocolate avocado tarts?
The full recipe for these raw vegan chocolate avocado tarts is below, but here are the main ingredients for both the crunchy chocolate crust and the no-dairy filling:
Almond Flour: We use almond flour for the chocolate crust instead of all-purpose flour to make the crust a bit healthier. Almond flour naturally has more protein and more fiber than all-purpose flour, and it works great for this recipe!
Cocoa Powder: For a wonderfully chocolate-y crust, simple cocoa powder creates the taste we all know and love without the added sugar.
Coconut Oil: We’ll bind the crust together using coconut oil instead of butter. Brush some along the sides of the tart pan too to help the tarts pop out easily.
Maple Syrup: Both the crust and the filling are naturally sweetened with maple syrup. Add a bit more maple syrup to the filling if you want to be sure there’s absolutely no avocado taste.
Avocado: The star of our filling is a surprising fruit–avocado! Although avocado isn’t a typical dessert ingredient, it works well in this recipe by creating a creamy, protein-packed filling that you can even eat on its own.
Nut Butter: Bind the filling together and add some “fluff” by incorporating the nut butter of your choice. I used cashew butter for this recipe, but you can use whatever butter you like! Peanut, almond, hazelnut, sunflower… the possibilities are endless.
How do you make these no bake dessert tarts?
It’s easy. Really! The first step is to mix together the ingredients for the chocolate crust. Grease the tart pans with a bit of coconut oil, and then press about 1 tbsp of dough into each pan. Place the pan in the freezer.
Meanwhile, create the avocado filling. Simply blend all of the filling ingredients in a food processor until smooth and creamy. Dollop about 1-2 tsp of the filling into each chocolate crust. Freeze for about an hour and then pop out the individual tarts to serve! Yum!
Is this chocolate avocado pudding healthy?
Hmm… I generally don’t like to categorize individual foods as healthy or unhealthy. Instead, I believe eating a balanced diet that mainly consists of whole, natural foods is more important than scrutinizing individual meals and ingredients.
That being said, the recipe for these homemade chocolate avocado tarts contains mostly wholesome ingredients. The main ingredients for this raw vegan dessert are almond flour, maple syrup, cocoa powder, avocado, and nut butter!
Do I need any special equipment to make this recipe?
Yes, you will need a mini muffin pan to make this recipe, as well as a food processor or a blender.
You could always use a regular-sized muffin pan if you have it, which will make larger tarts.
Can I eat an avocado that’s gone brown?
Yes! Despite the color, an avocado that’s turned brown (NOT moldy) is still safe to eat. Avocado turns brown when exposed to air due to a chemical reaction that does not effect the freshness of the avocado at all. So, yes, a brown avocado is still safe to eat. Just be sure the avocado is brown due to being exposed to air, and not because it’s rotting.
How do you store these chocolate avocado tarts?
Storing these tarts is easy! Just remove the tarts from the pan and place them in a large Ziploc bag. Store them in the freezer for up to a month.
Chocolate Avocado Tarts
Ingredients
- 1 c almond flour
- 1/4 c cocoa powder
- 2 tbsp coconut oil, plus extra for greasing
- 2 tbsp maple syrup
- Pinch of salt
- 1 avocado
- 1/2- 3/4 c maple syrup
- 1/3 c nut butter of your choice (I like cashew butter)
- Splash of vanilla
Instructions
- Grease the insides of a mini muffin pan with coconut oil.
- Mix all of the chocolate crust ingredients together in a large bowl. It might be easier to start with a spoon and then use your hands as the dough will be thick.
- Divide the dough into 12 equal balls (about 1 tbsp each). Press each dough ball inside of the muffin pan, covering the bottom and sides.
- Place the muffin pan in the freezer while you prepare the filling.
- Use a food processor to blend all of the filling ingredients together, starting with the lesser amounts of maple syrup and nut butter. It should come together quickly, and the filling should be very smooth and creamy.
- Taste the filling and add more maple syrup to increase the sweetness, if necessary, or to conceal the avocado taste if that comes through.
- Spoon about 1-2 tsp of the filling on top of each crust, smoothing down the top so it's flat.
- Place the muffin pan in the freezer for 1 hour.
- Use a knife to gently loosen each chocolate avocado tart from the sides of the muffin pan. It should come out easily if you greased the pan.
- Enjoy cold.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!